Preheat the oven to 200°C and line a baking tray with baking paper.

In a medium bowl, combine the rhubarb, strawberries, crystallised ginger and vanilla. Stir to combine and set aside.

in another large bowl, combine the 1/4 cup caster sugar, plain flour, baking powder, baking soda and salt.

Cut in the cold butter or use your fingers to rub it in until it resembles textured breadcrumbs (there may be some larger bits of butter left - that is fine).

Stir in the buttermilk until it just starts to come together

Add the fruit mixture and gently stir into the dough - it can still be quite crumbly at this point. Turn onto the baking sheet, and with floured hands, gently bring the dough together into a disc about 3-4 cm thick. You may need to press some of the fruit back into the scone dough

Brush the top with the melted butter and sprinkle the sugar on top

Using a sharp knife, cut the disc into 6-8 even wedges and gently spread apart on the baking tray, leaving about 2 cm between each. Top with a strawberry slice.

Bake for 25 minutes or until golden.

Beat the cream to stiff peaks

Add the mascarpone, sugar and vanilla.

Beat to combine and bring back to a thick consistency (less than 1 minute)